These filling, vegetarian burgers are loaded with plant-based protein and healthy fats, and that’s not even the best part. They’re so versatile you can enjoy them on a traditional burger bun with ketchup and mustard, wrapped in a collard green or lettuce wrap, rolled into meatless meat balls and served with some pasta, or even crumbled over a salad.
Makes 8 burgers
2 cups dried black lentils, cooked and drained
1 (15-ounce) can black beans, drained and rinsed
1 cup cooked grains of your choice
½ cup almond flour
½ cup oat flour
2 or 3 garlic cloves, minced
¼ cup chopped red onion
1 Chia Egg (recipe follows)
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon chipotle chile powder (optional)
½ teaspoon sea salt, or to taste
8 hamburger buns
In a food processor, puree the lentils and beans until a uniform paste forms. Transfer to a large bowl and add the grain, flours, garlic, red onion, Chia Egg, cumin, cayenne, chipotle powder (if using), and salt. Combine, using your hands, until thick, then let sit in the fridge for 30 minutes to 1hour, until firm.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Form the mixture into 8 patties and space evenly on the baking sheet. Bake for 13 minutes, then flip and cook 13 minutes more, or until the burgers are firm and lightly browned.
Serve at once on the buns, with your favourite condiments. Store the burgers in an airtight container in the refrigerator for up to 1 week.
Chia Egg (makes 1 egg)
1 tablespoon ground chia seeds
3 tablespoons filtered water
In a small bowl, combine the ground seeds and water, and whisk until fully blended. Let sit for at least 10 minutes or until gelatinous in texture, then use as an egg substitute in recipes.
Excerpted from Vibrant & Pure by Adeline Waugh. Copyright © 2020Adeline Waugh. Photography© 2020. Cover and interior photography by Adeline Waugh. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.